we like to keep it real!

Hi Francis. It's true - I see a lot of work here in the USA that was made in Turkey. And you're correct, I always recommend that someone NEVER fry or sear in tin-lined copper. The heat is too much. Thank you for watching!

My pleasure - glad it was useful!

If you have gas, it's so easy to also cook in copper too, but yes, if you like to sear or cook super high, stick with your go-tos for sure!!

Ha! Pretty much! It's easy to keep them from not wrecking too...IF you follow the rules. lol. :)

I'm honored you're binging on these. :) Yes, Sherwood is in the UK, I believe. They don't use any lime or deterrent - I think because their buffing wheels are more powerful and can remove metal. (I covet one of those!) And yes, you can completely remove the old tin, but I have learned it's not necessary if you get the old tin clean enough. Plus then I don't remove any unnecessary copper. But the coolest thing is everyone does it a bit different!

Oh NO!!! I am so sorry to hear this happened to you - and that is so frustrating there were no cooking instructions included!! (I usually send 2 or 3 different instruction papers - never know which one will "speak" to the buyer best lololol - but I'm paranoid!) If you need it fixed up, let me know!

lol - he's always up for the crazy videos.

@@housecopper Get it … you were soooooooooo Much more controlled than I’d be….😇

It's totally likely it is stainless steel - hard to know for sure without photos, but usually it's pretty obvious if it's tin or steel just by looking. It COULD be nickel, which has a higher melting point. Or, heck...dare I suggest silver? Is there a lot of copper showing? If so, it is probably not stainless - stainless really doesn't wear down. I'd bet nickel then. In which case, it is possible to attempt to remove the thin nickel and tin it. As for stainless, if it is stainless... I really wouldn't recommend grinding out the stainless as it'll be hard to get it all out, and tin doesn't stick as nicely to stainless without a different flux, and it all just doesn't bond quite as nicely. So many options. lol. :)

Hi Gary, yes, copper mixing bowls are safe to use unlined since you aren't cooking in them. :)

Try not to add acidic foods to the unlined copper bowl otherwise the acid can cause the copper to leach into the food/liquid and that is not safe for your health.

It's so hard to diagnose things like this blindly. A wild guess would be the tin was cooled too quick so there's a grainy texture from that, and the age of the tin is showing the wiping marks on the perimeter? It may not be as non-stick because it's not good tin, or oxidation over time, or there was dirt in the tin...so many many options. Yes, previous damage could make it less non-stick. Used pans with a smooth surface are a nice find, but even tricky surfaces can always be redone.

Thanks, I posted another question on your FB page about a new pan I bought this afternoon. I think I have a complete set now.

Thanks. :) It was my "have to have" piece of the kitchen. :)

No idea, you'd have to send photos. Usually black spots come from lacquer getting burned on. You could try using Wrights Copper Polish and a lot of elbow grease to start.

Thank you! Cheers!

@@housecopper most welcome

Thanks

@@housecopper welcome ji

Hahaha, thanks. This was his idea, and I think he had WAY too much fun wrecking it (and my spoon!). The things we do for love... :) We have a good time, that's for sure. lol.

It is totally personal preference if you prefer a pan lined with tin or stainless. I prefer tin because I do notice a speed difference, and because I've seen way too many stainless lined copper pans pop apart, and then they're junk/not reparable, whereas a tin-lined copper pan is not only faster/more efficient in energy use but it is renewable for centuries with new tin. But again, that's just me!

It's called a pot filler. :)

Tin is 25x more conductive/faster at conducting heat than stainless using a lower temperature. So it's faster to cook with, and it's more energy efficient. Also, it's able to be re-applied in copper pots, rendering them renewable (no landfills filled with broken cheap cookware). For anything short of grilling or frying a steak, it's been my go-to for everything from baking lasagna to mac and cheese out of a box! :)

tin lining protects your food and you from the copper leaching into the food you're making, in some cases it can be a detriment to your health from heavy metals ingestion. Tin will not do this, hence the tradition of lining it.

Lol. It’s ok, I fixed it right after. It’s really difficult to spot fix tin linings-and to have it be smooth. You can do it but it will not look awesome and will likely be rough and bubbly or sharp on the edges of the patches. Yes you’d absolutely need flux. Always. (My husband always loves being like “what if THIS time we destroy the pan with a steak in it?!)

essayez de nettoyer à nouveau et frottez avec du papier de verre, lavez... avez-vous du flux à pulvériser avant d'appliquer de l'étain lorsque le pot est chaud ?

@@housecopper oui j'ai du flux a pulvériser je vais suivre vos instructions à la lettre merci de votre réponse bonne soirée

You probably could, though the heat and lack of flux would probably not leave a very shiny finish and you could end up burning the tin left behind. It would be a doable experiment, for sure!

Though solder is a mix of tin and lead, I've got some experience handling it, though I've not tinned a copper pan myself before. On a hot soldering iron tip (a few hundred °C) the oxidation is quite rapid, and really affects flow of the solder and adhesion to the copper wires/pads/component legs if it isn't removed by wiping off the oxidised layer, applying flux or re-tinning (the oxide floats on the under layer of metal). As tin is so soft, I'd maybe consider running some fine steel wool round it, which should gently abrade the topmost layer of the tin and remove the oxidation. That can also be done without needing to heat it.

I'm glad you find it helpful! The pan is not already destroyed - it just has very old, oxidized and well-loved and used tin. Which was part of why I was ok wrecking the lining and burning it/making it run, since I had to re-line it soon anyway. :)

Right?! It's so crazy!!! Definitely good for browning, but NOT for searing. :) Yes, we'll do some more destruction videos and then how to cook in tin lined copper, too. Thank you for watching!!!

@@housecopper If you only have a tin-lined pan handy (people should be so lucky), a fantastic steak is still possible. Here's a method from a 2-star Michelin chef: kzfaq.info/get/bejne/rq2FqqeamNGRmI0.html

tin was used because it was cheap and easy to work with... silver is FAR superior, but much more expensive and more difficult for the smith to work with.

LOL I know, right?! hahahahahahaha

Yes, if I could afford those $1500+ skillets, I totally would invest! ;) I wish someone would re-line in silver in the USA - no one apparently does it anymore. Once you factor in trying to ship this to Turkey for silver lining...suddenly the price points skyrocket! But I agree, silver is amazing!

Well, the beauty of it is tin can be completely re-done, so overheating the tin lining doesn't destroy an heirloom - that's what's so great about tin-lined copper! It just needs re-lining at some point. But yes, someone who doesn't know how to use it can quickly burn the tin. Happily, it's not hard to learn or use. My 7-year-old fries his eggs in copper every morning and manages it without wrecking the tin. So if he can do it... :)

hahahah, he always does. Secret pyromanic I think. lolololol

It's a matter of opinion, to be sure. Many stainless steel lined copper pots have the stainless delaminate over a few decades due to the discrepancy in heat conductivity - people constantly ask if I can "glue" theirs back together (no) - and I myself own one from the 1970s that came to me bubbled and popping apart. And they are not reparable when that happens. Which means they are junk. So in the end, the tin ends up making the copper last centuries with re-tinning every decade or two, whereas stainless lined ones easily and quickly end up in a landfill in the same amount of time you re-tin a pan once. So...it's a matter of opinion on what someone feels is "durable" and long-lasting (but again, just my opinion). :)

@@housecopper And in those 2 decades u have to sear steaks and other high temp foods in another skillet.. not so versitle huh? Plus people have reported the tin getting damaged from metal utensils… huh.. about that..

@@AverageReviewsYT Well, this is a different conversation (versatile vs durable). So to address your new comment-Certainly there are a few (searing and grilling and frying) cooking methods best served in cast iron, and conversely certain activities (blanching, making sauces, browning, making delicate dishes such as most seafood and vegetable dishes) that cast iron is not ideal to use at all and copper is a better choice. Anyway, as I said originally, it’s all a matter of opinion on what is durable. Same thing about versatility. Just opinion. :) Take care!

@@housecopper yeah if i had copper id get stainless. U can do more with it. Better to have a enjoyable road for 20 years than a limited use pan thats just as expensive and cant be used for much else than med to low heat or liquids on high. Kinda a draw back.. theres a reason tin lining went away.. its not a flaunted thing anymore lol.

Not to mention the utensil restriction people talk about.